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Padrón are small green peppers with thin skins that are often picked, sold and eaten unripe. They are similar to Shishito peppers in that "some are hot, some are not". Usually about 1 in 10 peppers have some heat to them, more if they are allowed to grow longer than 2 inches and ripen to a red colour. These are named for the town of Padrón in Spain where they are typically blistered in olive oil, topped with salt, and served as tapas.
For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce– and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers
Peppers originated in South America and have been enjoyed since 7, 500 BC. Sweeter (not hot) varieties like bell peppers were cultivated in the 1920s, in Szeged, Hungary. Before then, peppers were 'chilis' and were hot, which comes from the chemical capsaicin, which produces a burning sensation in mammals. Peppers are technically a berry, which makes them a fruit.